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Smoked fish pie with lemon and herb mash recipe
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This delicious fish pie, flavoured with fresh herbs and lemon and topped with fluffy mashed potato, is perfect for rustling up and sharing with family. Give this easy pie recipe a go as a marvellous midweek main. See method
Ingredients
- 1kg (2Ib) floury potatoes, cut into chunks
- 60g unsalted butter, plus extra for mashing and baking
- 350ml (12fl oz) semi-skimmed milk
- 1 lemon, zested
- 2 tbsp dill, finely chopped
- 1 tbsp flat-leaf parsley, chopped
- 60g plain flour
- 200ml (7fl oz) whipping cream
- 2 tsp Dijon mustard
- 2 tbsp chives, chopped
- 375g (12 1/2oz) smoked salmon, chopped
- 375g (12 1/2oz) smoked haddock, chopped
- 200g (7oz) peeled Atlantic prawns
If you don't have smoked haddock, try using another smoked fish
Each serving contains
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Energy
2445kj
585kcal
29%
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Fat
32g
45%
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Saturates
16g
81%
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Sugars
5g
6%
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Salt
1.2g
19%
of the reference intake
Carbohydrate 40.9g
Protein 36.5g
Fibre 3.2g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Put the potatoes in a pan of cold water, bring to the boil and simmer for 25 mins, or until tender. Drain the potatoes and mash with a knob of butter and 50ml (2fl oz) of the milk. Stir through the lemon zest, dill and parsley; season to taste. Set aside, until needed.
- In a separate pan, make a roux by melting the butter. Add the flour and cook for 2 mins, stirring to make a paste. Gradually stir in the remaining milk and the cream to make a thick white sauce; season. Stir in the mustard and chives.
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- In a medium pie dish, combine the fish, prawns and white sauce. Top with the mash, then dot with butter. Bake for 30 mins, or until golden.
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